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    <title>清蒸鱼 - 粤菜经典</title>
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                    <h1 class="text-4xl font-bold mb-2">清蒸鱼</h1>
                    <p class="text-xl opacity-90">Steamed Fish</p>
                    <div class="flavor-tags">
                        <span class="flavor-tag">鲜嫩</span>
                        <span class="flavor-tag">清淡</span>
                        <span class="flavor-tag">原汁原味</span>
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                        <span class="fresh-tag"><i class="fas fa-fish mr-1"></i>注重鲜味</span>
                        <span class="fresh-tag"><i class="fas fa-award mr-1"></i>粤菜精髓</span>
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                        <span>难度: 中等</span>
                        <span class="mx-2">•</span>
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                        <span>时间: 30分钟</span>
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                    <p class="text-gray-700 dark:text-gray-300 mb-4">
                        清蒸鱼是粤菜中最能体现食材本味的经典菜肴，以其鲜嫩滑爽、原汁原味的特点而备受推崇。这道菜看似简单，实则对火候的掌控要求极高，是检验厨师技艺的重要标准。
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                    <p class="text-gray-700 dark:text-gray-300">
                        正宗的清蒸鱼要求鱼肉刚熟即止，肉质鲜嫩多汁，鱼皮完整不破，鱼眼突出，鱼身挺拔，淋上热油和蒸鱼豉油后，香气四溢，令人食欲大增。
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                        清蒸鱼的烹饪精髓在于"火候精准"。蒸鱼时间过长会导致鱼肉变老，时间不足则鱼肉不熟。
                        传统做法是水沸后才放入鱼，大火蒸制，根据鱼的大小精确计算时间，蒸好后立即取出，淋上热油和蒸鱼豉油，瞬间激发香味。
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                        <i class="fas fa-landmark mr-2 text-red-600"></i>历史背景
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                    <p class="text-gray-700 dark:text-gray-300">
                        清蒸鱼起源于广东沿海地区，已有数百年历史。广东人注重食材新鲜，清蒸是最能保留食材原味的烹饪方式，因此清蒸鱼成为粤菜的代表作之一。
                    </p>
                    <p class="text-gray-700 dark:text-gray-300 mt-4">
                        在广东，有无鱼不成宴的说法，而清蒸鱼更是宴席上的必备菜肴。这道菜体现了粤菜追求食材本味、注重火候掌握的烹饪理念。
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">1</span>选鱼与处理
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            选用500-600克的新鲜活鱼（如鲈鱼、石斑鱼、黄花鱼等），宰杀洗净后，在鱼身两面各划几刀，便于入味和受热均匀。
                        </p>
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">2</span>腌制
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            在鱼身内外均匀涂抹少许盐和料酒，鱼肚内放入姜片和葱段，腌制10分钟。
                        </p>
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                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">3</span>准备蒸鱼
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            在蒸盘上铺上姜片和葱段，将鱼放在上面，鱼身上再放几片姜。
                        </p>
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                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">4</span>蒸制
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            水沸后放入鱼，大火蒸8-10分钟（根据鱼的大小调整时间），至鱼眼突出即可。
                        </p>
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                            <span class="step-number">5</span>准备调料
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                        <p class="text-gray-700 dark:text-gray-300">
                            蒸鱼的同时，将葱、姜、红椒切丝，浸泡在冷水中使其卷曲。
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                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">6</span>淋油与调味
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                        <p class="text-gray-700 dark:text-gray-300">
                            取出蒸好的鱼，倒掉蒸鱼时产生的汤汁，撒上葱姜丝和红椒丝。烧热适量油，淋在葱姜丝上激发出香味，最后淋上蒸鱼豉油即可。
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                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">主料</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>新鲜海鱼</span>
                                <span class="text-red-600 dark:text-red-400">1条(约500-600g)</span>
                            </li>
                        </ul>
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                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">配料</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>姜</span>
                                <span class="text-red-600 dark:text-red-400">1大块</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>葱</span>
                                <span class="text-red-600 dark:text-red-400">3-4根</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>红椒</span>
                                <span class="text-red-600 dark:text-red-400">半个</span>
                            </li>
                        </ul>
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                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">调味料</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>料酒</span>
                                <span class="text-red-600 dark:text-red-400">1汤匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>盐</span>
                                <span class="text-red-600 dark:text-red-400">1茶匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>蒸鱼豉油</span>
                                <span class="text-red-600 dark:text-red-400">3汤匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>食用油</span>
                                <span class="text-red-600 dark:text-red-400">2汤匙</span>
                            </li>
                        </ul>
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                <!-- 营养信息 -->
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                        <i class="fas fa-apple-alt mr-2 text-red-600"></i>营养信息
                    </h2>

                    <div class="nutrition-grid">
                        <div class="nutrition-item">
                            <div class="nutrition-value">125</div>
                            <div class="nutrition-label">卡路里</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">22g</div>
                            <div class="nutrition-label">蛋白质</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">4g</div>
                            <div class="nutrition-label">脂肪</div>
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                        <div class="nutrition-item">
                            <div class="nutrition-value">1g</div>
                            <div class="nutrition-label">碳水化合物</div>
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                        * 营养信息为每100克估算值，实际数值可能因食材和烹饪方式有所不同
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                        <i class="fas fa-lightbulb mr-2 text-red-600"></i>烹饪技巧
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                    <ul class="text-gray-700 dark:text-gray-300 list-disc pl-5 space-y-2">
                        <li>选择新鲜活鱼是成功的关键，鱼眼明亮、鱼鳃鲜红</li>
                        <li>蒸鱼前一定要水沸后才放入，保持大火蒸制</li>
                        <li>蒸鱼时间要精确，以鱼眼突出为熟透标志</li>
                        <li>蒸鱼产生的汤汁要倒掉，以免有腥味</li>
                        <li>淋油时油温要足够高，才能激发出葱姜的香味</li>
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